This has been one of Jazzy's favorite cookies since she was very little and all of my girls request them quite often. These cookies stay fresh for a lot longer than most cookies, but my girls finish them too fast to let you know exactly how long.
2/3 cup dairy-free margarine, softened
1 cup sugar
2 tsp vanilla extract
3 tbsp water, 3 tbsp oil and 2 tsp baking powder - mixed together
2 1/2 cups flour
1/2 cup cocoa
1/2 tsp baking soda
1/4 tsp salt
Cream together the margarine, sugar and vanilla with an electric mixer. Add the water-oil-baking powder mixture and cream again. Add the flour, cocoa, baking soda and salt and mix again until thoroughly blended. Roll a small amount of the dough between your hands to form strips. Place these strips on a parchment paper lined baking sheet. Leave a little space between each strip for them to expand. Bake at 350 for 10 minutes or until the cookies are cooked through and slightly golden on the bottoms.
My daughter, Jazlyn, is anaphylactic to egg, dairy, peanuts, and tree nuts. When she was first diagnosed, I found it very difficult to find recipes and foods that didn't taste like "allergy" food. Over the last 12 years I have had a lot of fun developing and changing recipes so that they are safe for her. I love to share my recipes so that other families can realize how yummy "allergy" foods can taste. You don't have to sacrifice taste or your favorite foods, you just have to rethink how to make them. I made a promise to Jazzy that I would do my very best to find a way for her to eat any food she wants to try. So far I have been able to keep that promise. I hope your family enjoys these recipes as much as we do.